Fish Tacos with Chili-Beer Sauce

• 1 pound Firm White Fish (halibut, Cod, Roughy)
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 12 ounces, fluid Light Beer (corona, Miller Lite, Anything You Like!)
• 1 can (4 Oz. Size) Mild Or Hot Diced Green Chilis
• 1/4 cups Sour Cream, Plus More To Serve
• 18 whole 6-inch Flour Tortillas, For Serving
• Grated Cheese, For Serving
• Shredded Cabbage Or Slaw, For Serving

1. Prepare the fish: Season both sides with salt, chili powder, and cumin and heat a grill or frying pan to very hot.
2. Grill the fish in olive oil or cooking spray for about 4 minutes on each side until crispy on the outside and cooked through inside.
3. Let cool for a few minutes and then flake into small pieces using two forks.
4. For the sauce: In the same pan you cooked the fish, add the beer and stir to release any fish bits from the bottom of the pan.
5. Let reduce and bubble for one minute, then stir in the canned chilies with their juices and the sour cream.
6. Let bubble for 2 more minutes.
7. Serve the fish folded in warm tortillas with some sauce drizzled over, topped with your favorite toppings.
8. Enjoy!

white fish, salt, chili powder, cumin, green chilis, sour cream, flour tortillas, cabbage

Taken from tastykitchen.com/recipes/main-courses/fish-tacos-with-chili-beer-sauce/ (may not work)